Eggs andÂ truffle oil.Â A perfect match.Â Done.Â Enjoy them at your next dinner party or tailgate… Go Royals!
- 7 large eggs, hard boiled, peeled, sliced in half lengthwise, divided
- Â¼ cup mayonnaise
- 1-1/2 tablespoons sweet pickle relish
- Â½ teaspoon white truffle oil
- 2 tablespoons whole grain mustard
- Salt and freshly ground black pepper to taste
- Paprika, for garnish
- Pimentos, for garnish
Remove yolks from the egg halves, reserving the whites, and transfer to a small bowl.Â Using a fork, mash the yolks.Â Add mayonnaise, relish, oil, mustard, salt, and pepper.Â Stir to combine well.Â Transfer the egg yolk mixture to a pastry bag fitted with a large star tip. Pipe the egg filling into the egg white halves, dividing evenly.Â Sprinkle paprika and pimentos over the tops, for garnish.Â Cover with a sheet of plastic wrap and place in the refrigerator until ready to serve.Â Serve cold.
Truffle oil has become a popular ingredient in the recipes of some of the most famous chefs but can be too expensive for the average home chef. Because of this growing popularity, a less expensive version of truffle oil is now showing up on store shelves in local grocery stores and specialty markets.Â
Find this and other CCKC favorite recipes in our cookbook â€“ â€œThe Culinary Center of Kansas Cityâ€™s BEST RECIPES â€“SECOND EDITION.â€ â„¢
Available for purchase on-line at www.kcculinary.com and in our retail store – â€œThe Kitchen Shop.â€â„¢